peanut butter snickerdoodle crescent rolls

How To Make peanut butter snickerdoodle crescent rolls

• 1

  Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Stir the sugar and cinnamon in a small bowl. Unroll crescent rolls and separate triangles. Spread 1/2 teaspoon of peanut butter on 1/3 the thick end of each triangle. Sprinkle each with a pinch of cinnamon sugar. Roll into crescents.
• 2

  Bake for 8 minutes, until golden brown. While hot dip the tops in the cinnamon sugar. Repeat dipping process once they’ve cooled. Store cooled rolls in an airtight container for up to 3 days. Can also be frozen for up to one month. Makes for a quick breakfast or snack on busy days!
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